CORNMEAL-CRUSTED CATFISH
Steps:
- Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
- Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
- Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
- Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CORNMEAL-CRUSTED CATFISH
To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 430 calories, Fat 25g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
CATFISH WITH CORNMEAL BREADING
The cornmeal is the key to the crisp breading in this fried catfish recipe
Provided by mrsholmes
Time 45m
Yield 6
Number Of Ingredients 18
Steps:
- Put flour in shallow dish. Combine eggs, milk and salt in another shallow dish. Combine cornmeal, celery salt, paprika, pepper and mustard in third shallow dish. Lightly coat fish in flour. Dip in milk-egg wash. Coat with cornmeal mixture. Put breaded fish on paper towels on a baking sheet; refrigerate 30 minutes. Heat oil to 375 degrees F in a deep, heavy pan; heat oven to 300 degrees F. Carefully add fish in batches to hot oil. Lower heat to medium-high; cook 3-4 minutes. Turn fish; cook until coating is golden brown and fish is firm and opaque. Remove fish; drain on paper towels or a wire rack placed over a baking sheet. Keep warm in oven. Serve with lemon wedges and tartar sauce. TARTAR SAUCE: Combine all ingredients; mix well.
Nutrition Facts :
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
FRIED CORNMEAL-CRUSTED CATFISH
For extra crispy use stone-ground yellow cornmeal. Adjust all spices to taste. I made this using large basa fillets, it was excellent!
Provided by Kittencalrecipezazz
Categories Catfish
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow dish combine the first 6 ingredients.
- Dredge the fillets into the mixture and coat evenly.
- In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees.
- Fry the fillets in batches for about 5-6 minutes turning once until golden.
- Drain on paper towels.
Nutrition Facts : Calories 417.4, Fat 16.6, SaturatedFat 3.6, Cholesterol 145.8, Sodium 267.4, Carbohydrate 21.6, Fiber 1.9, Sugar 0.2, Protein 42.9
CATFISH WITH CORNMEAL BREADING
Make and share this Catfish With Cornmeal Breading recipe from Food.com.
Provided by Bill From New Mexico
Categories Catfish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put flour in shallow dish.
- Combine eggs, milk, and salt in another bowl.
- Combine cornmeal, celery salt, paprika, pepper and mustard in shallow dish.
- Lightly coat fish in flour.
- Dip in milk/egg wash.
- Coat with corn meal.
- Put fish on paper towels on a baking sheet.
- Refrigerate 3 hours.
- Heat oil to 375 in a deep heavy pan.
- Heat oven to 300.
- Carefully add fish in batches to hot oil.
- Lower heat to medium high.
- Turn fish, cook until coating is golden brown and fish is opaque.
- Remove fish, drain on paper towels.
- Keep warm in oven.
- Serve with lemon wedges and tartar sauce.
Nutrition Facts : Calories 487.6, Fat 20.2, SaturatedFat 4.9, Cholesterol 178.4, Sodium 543.6, Carbohydrate 32.3, Fiber 2.2, Sugar 0.3, Protein 41.5
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
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